Just a quick reminder to let you know that we will be having a Halloween party for the children on Friday. We would love to see the children dressed up in there best fancy dress!
If your child doesn’t attend nursery on a Friday, please don’t worry, there are lots of fun activities going on all week.
The children can dress up throughout the week too if they wish.
The Early Years team from Edinburgh City Council have planned a virtual fun day on Thursday 22nd October.
It looks like there will be lots of online workshops, yoga for kids, storytelling sessions and more.
Please have a look at the link below where you can sign up if you wish to take part.
Peppers – any colour you like!,
Adjust quantities to suit to taste.
Start by finely chopping one onion and sautéing for 5 minutes
Slice the peppers and add to the pan with the onions and cook for a further 5-10 minutes until they start to soften.
Add half the seasoning to cover the onion and peppers and cook for a few minutes.
Dice the chicken breast and add to the pan. Cover the chicken with the remaining seasoning and leave to brown on one side for about 5 minutes.
Flip the chicken and brown on the other side.
Once the chicken has browned – don’t worry if it not cooked all the way through yet! Cover the boiling water and bring to a rapid boil.
Leave for 15-20 minutes or until the sauce have thickened, stirring occasionally.
Serve with wraps, or nachos, or cheese or all three!
Parmesan – optional,
Pine nuts – optional,
To make the pesto combine the basil and spinach with the olive oil, lemon juice, garlic and salt and pepper and blend together with a stick blender or in a food processor. Adding a little of the oil mixture at a time to get the right consistency.
Cook the pasta as per the packet instructions.
Boil the broccoli florets and peas until tender,
Mix everything together, making sure to give it a good stir so that pesto covers all the pasta.
Adjust quantities to suit.
2 tbsp milk,
1 clove of garlic,
Splash of oil,
Salad – optional
Pre-heat the oven to 180C. Start by finely chopping the onion, then peeling and chopping the potato into small cubes.
On a medium heat lightly fry the onions for 5 minutes or until they begin to soften. Add the potato cubes and garlic and fry for a further 5 minutes.
While the potatoes and onions soften whisk the eggs together with the milk and add salt and pepper.
Turn off the heat and add the egg mixture to the pan. Give the mixture a stir to ensure the potato and onions are spread evenly.
Put the frying pan in the oven for 15-20 minutes. Once cooked give the pan a good shake to make sure the tortilla comes out in one piece.
Flip it out of the frying pan on to a chopping board, allow to cool slightly before cutting.
Serve with side salad or as a snack.
One large frying pan will make 12 portions
Following the First Ministers announcement that the Protect Scotland App is now up and running, Early Days Nurseries would like to urge all parents to download it.
This is a free mobile phone app that is designed to help us protect each other, reduce the spread of coronavirus, and avoid further lockdowns.
We have attached the link which explains a little more about the App.
Dear Parents and Staff,
Another week and according to Nicola, another few weeks of lockdown. We have been blessed with the weather and the sunshine makes everything that bit brighter!
The children in the nursery at Walker Street are enjoying the freedom of the garden and the Churchyard, and our new babies have settled in beautifully. As always the staff have all been superb.
Nikki is enjoying a well earned break and she is tackling painting her new garden fence.
A few of the staff have been given a provisional acceptance at Glasgow University to start the Bachelor of Arts Degree in Early Child Care, well done everybody! Several staff have already completed this degree and another group are well on their way on the course. This is a great achievement for them all and for the nursery. It is wonderful to see staff grow in confidence and competence when they complete this degree. I thank them for their commitment and professionalism.
For preschool children, the transition programme planned between our nurseries and our school primary one teachers is to be based around the book ‘Going On A Bear Hunt’. I am working with the staff to give you some ideas how to develop this with your child. We are trying to arrange a different staff member reading the story for you and hope this will be available next week.
I have just received information from the City of Edinburgh Council which gives more detail. Please find the information below, and should you have any queries, don’t hesitate to contact me.
From my home to your home.
1 chopped onion,
1 tsp paprika,
1 tsp turmeric,
1 tbsp oregano,
400ml chopped tomatoes,
1 tin tuna (optional)
Heat oil in a pan
Add the garlic, onion and spices and cook for a few minutes.
Add the tinned chopped tomatoes
Cook for roughly half an hour.
Add tuna to the sauce and the very end (if using) and warm through.
Serve with your choice of pasta
2 large onions,
2 large peppers (any colour),
2 tablespoon of tomato puree,
2 x tinned tomatoes,
1 x tin of kidney beans or baked beans,
1 teaspoon of ground black pepper,
2 teaspoon of paprika,
1 teaspoon of ground ginger,
4 teaspoon of cinnamon,
4 teaspoon of cumin,
2 x beef of vegetable stock cubes
Dice the onions and peppers
In a large saucepan, fry the mince, onions, peppers and all spices with a little vegetable oil on medium heat until soft
Add the tin of tomatoes, tomato puree, stock and ½ a cup of boiling water. Cook for 1 hour on a low heat
After cooking for an hour add the kidney beans and heat through.
Serve with rice, taco’s or baked potato – yum!